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Project Smoke #12575403 01/12/18 04:58 PM
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Littlefeather Offline OP
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I do a lot of curing and smoking of a variety of meats like bacon, hams, and fish. I thought I would share my exact brine and recipe so you can try it yourself. This works well with heavier grain fish like Striper but we will be using catfish for this project.

THE BRINE:

3 quarts of water
1/2 cup kosher salt or sea salt
3/4 cup brown sugar
4 finely crushed Bay leaves
2 tablespoons basil
1 tablespoon dill

Combine ingredients into a pot and bring to a boil. Reduce and simmer 10 minutes. Pour the brine into a non-metallic bowl. Let cool.




After the brine is room temperature we will add fish. Your fish pieces should be equal in thickness for best results.


The time it takes for the brine to penetrate will vary based on thickness. We check and stir in one hour.(Continued)


Those who dance are considered mad by those who cannot hear the music.
Wet Rooster Jigs Fishing Super Store
Re: Project Smoke [Re: Littlefeather] #12575466 01/12/18 05:29 PM
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Ok, fast forward one hour. This picture is to show the importance of using same thickness cuts. As the brine penetrates the fillet it will become translucent. The lower part of this fillet is fully penetrated while the upper(thicker) needs a little more time.


This piece is exactly what I want it to look like when it's ready to remove from brine. This piece is bluecat and was soaked 2 hours. Channel cats have a denser grain and will take a bit more time to penetrate same thickness fillets.


Once the fillets have the look of the last photo you will remove and lightly rinse the brine off fillets with cold water. I then pat dry the fillets with paper towels and lay out to dry.

This drying time is called equilibrium time. It allows the brine in the meat to fully and equally distribute itself throughout the fillet. We will allow 6 hours in the refrigerator on a towell-open air. Next step, The Smoker. Continued


Those who dance are considered mad by those who cannot hear the music.
Re: Project Smoke [Re: Littlefeather] #12575522 01/12/18 05:59 PM
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ðŸ€El Gato Azul🀠Offline
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martini chef grill I’m on me me way...c u at supper time!! bolt


There is a fine line between fishing and floating around like an idiot!!
texas Check out out my YouTube channel El Gato Azul TV texas
https://www.youtube.com/channel/UCg0aV-uOxzxKxeqFFfREzKg
âš“ï¸âš“ï¸âš“ï¸âš“ï¸ Home of little boys holding big catfish! âš“ï¸âš“ï¸âš“ï¸âš“ï¸
Re: Project Smoke [Re: Littlefeather] #12575569 01/12/18 06:29 PM
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Littlefeather Offline OP
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SMOKER'S: there are two delineations of smokers, hot and cold smokers. The delineations say it all! For this project we will be cold smoking. Cold smoking uses smoke and no heat. It allows more time for smoke flavor to penetrate the meat but will not cook it. I generally smoke fillets 3-4 hours with no heat. We will cook the final product for about 7 minutes at 350. You may choose to hot smoke on your BBQ pit. It will greatly reduce time but sacrifices much flavor.

Smokers can be made of anything. I started with an old refrigerator and used it for years. I now use an old bread rack from a commercial kitchen for these smaller projects.




Here's yesterday's jerky for Gato sitting next to today's fish.

I'll be back to talk smoker wood in a bit. It's a very important subject if cold smoking. Continued

Last edited by Littlefeather; 01/12/18 06:33 PM.

Those who dance are considered mad by those who cannot hear the music.
Re: Project Smoke [Re: Littlefeather] #12575603 01/12/18 06:56 PM
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oakpointaggie Offline
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Looks excellent!

So your saying El Gato will take you fishing for beef jerky?? eek

Re: Project Smoke [Re: Littlefeather] #12575605 01/12/18 06:57 PM
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I think I can come up some... haha

Great post though

Re: Project Smoke [Re: Littlefeather] #12575771 01/12/18 08:51 PM
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Littlefeather Offline OP
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Gato makes me bring the beer and throw the net! Jerkey just smooths the edges!

Ok, we are off and smoking! Wood selection for cold smoking is very important! Hardwoods are generally the only wood used to cook but I choose a white wood for smoking fish and white meat. I almost exclusively use pecan which is second cousin to Hickory. I do not use the wood itself but instead go looking for the rotted pulp wood of former pecan logs. This pulp is super light like balsa when you find the right stuff. You can light the end of a piece and it will smolder but will not light. This equates to smoke but no heat! Here's a picture.




I lightly baste my brined fish fillets with olive oil and introduce to the smoke house.




When smoking, it is important to remember that a light smoke over a long period is much better than rolling heavy smoke for a short period. Heavy smoke will impart a sooty crusty smoke that will be bitter. Take your time and lightly kiss the meat with light smoke for several hours so that it has time to penetrate. Continued


Those who dance are considered mad by those who cannot hear the music.
Re: Project Smoke [Re: Littlefeather] #12575838 01/12/18 09:52 PM
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Ed-n-eddy Online Content
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punk wood, who'd have thunk it?
food


1987 Whaler Super Sport 17, Yamaha 90
1981 Whaler Sport 13, Johnson 50
Re: Project Smoke [Re: Littlefeather] #12575936 01/12/18 11:30 PM
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This is awesome I'm setting here at work with a little drool running down my chin


Dean
Re: Project Smoke [Re: Littlefeather] #12575944 01/12/18 11:35 PM
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3 1/2 hours of cold smoke ought to do it for these thin cuts. Now to pat dry any moist spots then get ready for some quick heat.


Perfectly cured!


Those who dance are considered mad by those who cannot hear the music.
Re: Project Smoke [Re: Littlefeather] #12575981 01/13/18 12:08 AM
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ðŸ€El Gato Azul🀠Offline
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Littlefeather the Comanche Smoke Shaman!.. here is a picture of Littlefeather after cold smokin all afternoon!


There is a fine line between fishing and floating around like an idiot!!
texas Check out out my YouTube channel El Gato Azul TV texas
https://www.youtube.com/channel/UCg0aV-uOxzxKxeqFFfREzKg
âš“ï¸âš“ï¸âš“ï¸âš“ï¸ Home of little boys holding big catfish! âš“ï¸âš“ï¸âš“ï¸âš“ï¸
Re: Project Smoke [Re: Littlefeather] #12576008 01/13/18 12:30 AM
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I pre heated the oven to 350 then I put fillets in on a cookie sheet and inserted for 7-10 minutes. Here's the final result!


My wife just said she'd throw out lobster to make room for more brined and smoked catfish! The nice thing about fish this way is that you can crush up leftover fillets and mix with cream cheese! Serve with crackers on the next fishing trip. Thanks for tagging along with me on this thread! Good luck on your next fishing trip! Try this brine recipe with or without the smoke. You won't be disappointed! Curtis


Those who dance are considered mad by those who cannot hear the music.
Re: Project Smoke [Re: Littlefeather] #12576050 01/13/18 12:58 AM
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Will do, it looks beautiful Man.


Dean
Re: Project Smoke [Re: Littlefeather] #12576124 01/13/18 01:52 AM
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Want to fish tomorrow? roflmao

Re: Project Smoke [Re: Littlefeather] #12576160 01/13/18 02:24 AM
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Littlefeather Offline OP
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Lol! Thanks fella's!


Those who dance are considered mad by those who cannot hear the music.
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